WELMEC 6.

8
2020

WELMEC
European Cooperation in Legal Metrology

Drained Weight
Guide on the Verification of Drained Weight, Drained
Washed Weight and Deglazed Weight

For information:
This guide is available to the Working Group Measuring
Instruments for future reference on the Europa Website.
 WELMEC 6.8, Issue 3: Drained Weight

WELMEC
European cooperation in legal metrology

WELMEC is a co-operation between the legal metrology

authorities of the Member States of the European Union and
EFTA.

This document is one of a number of Guides published by

WELMEC to provide guidance to packers, importers and the
Competent Departments responsible for ensuring the
prepackages meet the specified requirements.

The Guides are purely advisory and do not themselves impose

any restrictions or additional technical requirements beyond those
contained in relevant EU Directives.

Alternative approaches may be acceptable, but the guidance

provided in this document represents the considered view of
WELMEC as to the best practice to be followed.

Published by:
WELMEC Secretariat

E-mail: secretary@welmec.org
Website: www.welmec.org

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 WELMEC 6.8, Issue 3: Drained Weight

Foreword
In the absence of any harmonised Community procedure, this guide provides
guidance regarding the determination of drained net weights in order to comply
with the requirements of European Food Information Regulation (hereafter referred
to as The Regulation1). The guidance is based on the same tolerances and weight
requirements as those specified for ℮-marked prepackages in Directive
76/211/EEC2 (hereafter The Directive). Complying with this guidance will fully
cover metrological requirements for drained weight. This guidance is partly
harmonised with the requirements and test methods stated in OIML R 87 (2016)3.

This guidance sets out requirements, sampling plans and test procedures for the
verification of drained weights, drained washed weights and drained deglazed
weight (hereafter referred to as ‘drained weight’) which can be used by those
involved in their monitoring and regulation. Additional guidance is provided for
manufacturers who are obliged to control their filled weights in a manner, which
ensures the achievement of drained weight targets.

Based on extensive trials and numerous exchange with the fruits and vegetables
industry, some specific parameters are indicated in this guide for the determination
of net weight of frozen broccoli florets4 5.

Scope

This guide covers all products in prepackages where there is a requirement to

indicate the drained weight of solid foodstuffs, presented in a liquid medium within
the meaning of European Food Information Regulation. This guide is also in
compliance with OIML R 87 (2016), where application of the definition of packing
material considers the liquid of a drained weight product as packing material and
the solids as product.

For products where it is unclear whether the liquid of a drained weight product is
"meant to be left over after use", the list of liquid media in European Food
Information Regulation1 provides clarity.

For practical reasons, drained washed weight is included in this guide although it
is not mandatory to declare the “drained washed weight6”. It applies to cases where
the sauce for example is intended for consumption.

1 Article 23 and article 5 of Annex IX of Regulation (EU) No 1169/2011 of the European Parliament and of
the Council of 25 October 2011 on the Provision of Food Information to Consumers.
2 Council Directive of 20 January 1976 on the approximation of the laws of the Member States relating

to the making-up by weight or by volume of certain prepackaged products (76/211/EEC).

3 OIML R 87 (2016): Quantity of products in prepackages.
4 A detailed report of the trials can be found on the PROFEL webpage (https://profel-

europe.eu/news/metrology-glaze-measurement-method-for-frozen-broccoli-technical-report/).
5 New parameters for the determination of net weight of frozen broccoli florets must not necessarily be

applied before 30.06.2021.

6 Note that "drained washed weight" is a declaration of one or more ingredients and outside the scope of

legal metrology.
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Contents
1 Definitions ........................................................................................................................................... 5
1.1 Nominal weight ............................................................................................................................ 6
1.2 Nominal drained weight, nominal drained washed weight and nominal drained deglazed weight
(An) 6
1.3 Actual drained weight, actual drained washed weight and actual drained deglazed weight ...... 6
1.4 Liquid medium (pouring liquid) .................................................................................................... 6
1.5 Batch............................................................................................................................................ 7
1.6 Tolerable Negative Error (TNE) ................................................................................................... 7

2 Requirements and sampling plan ..................................................................................................... 8

2.1 Requirements for batch size ........................................................................................................ 8
2.2 Requirements for drained weight ................................................................................................ 8
2.3 Test procedure (destructive test) ................................................................................................. 9
2.3.1 Average test ............................................................................................................................ 9
2.3.2 Checking the minimum acceptable quantity .......................................................................... 10

3 Procedures for determination of drained weight .......................................................................... 11

3.1 General ...................................................................................................................................... 11
3.1.1 Scope and field of application ............................................................................................... 11
3.1.2 Location of sampling and testing ........................................................................................... 11
3.1.3 Conditions for testing ............................................................................................................. 11
3.2 Apparatus .................................................................................................................................. 12
3.2.1 Sieve ...................................................................................................................................... 12
3.2.2 Measurement uncertainty ...................................................................................................... 13
3.3 Preparation of the sample ......................................................................................................... 13
3.3.1 Tare weight ............................................................................................................................ 13
3.3.2 Washing, draining (refer to Table 4 for the appropriate method for each product) and
deglazing ............................................................................................................................................ 13
3.3.3 Weighing................................................................................................................................ 16

4 Extent of filling and manner of marking containers ..................................................................... 17

5 Sources of information .................................................................................................................... 21

Annex 1 Minimum nominal drained weight ..................................................................................... 22

A.1 Capacity of a container (container volume) ............................................................................... 22

Annex 2 Contact Details for Competent Departments Responsible for Compliance with the
Metrological Requirements of Drained Weight ...................................................................................... 23

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1 Definitions
The following definitions are based on those in The Directive, The Regulation and
in OIML R 87 (2016). These latter terms are not used in European Legislation but
are a coherent explanation of how the terms should be interpreted in the light of
the current OIML R 79 (2015)7 and OIML R 87 (2016).

Annex IX, article 5 of the Regulation provides the following information about the
net quantity declaration:
Where a solid food is presented in a liquid medium, the drained net weight of the
food shall also be indicated. Where the food has been glazed, the declared net
weight of the food shall be exclusive of the glaze.
For the purposes of this point, ‘liquid medium’ shall mean the following products,
possibly in mixtures and also where frozen or quick-frozen, provided that the liquid
is merely an adjunct to the essential elements of that preparation and is thus not a
decisive factor for the purchase: water, aqueous solutions of salts, brine, aqueous
solutions of food acids, vinegar, aqueous solutions of sugars, aqueous solutions
of other sweetening substances, fruit or vegetable juices in the case of fruit or
vegetables.

From The Regulation the requirements for solid foods in a “liquid medium” that is
not frozen two declarations are required, they are:
i. the net weight (the total weight of solid foods and liquid), and
ii. the drained net weight (of the solid food).

The requirements for food which has been glazed (has a frozen “liquid medium”)
is that “… the declared net weight of the food shall be exclusive of the glaze”. In
effect this means that the “drained net weight” will be the same as the “net
quantity”. Only one declaration is required in which the glaze is not included.

Note 1: For glazed foods the net weight (which is exclusive of the glaze) equals to
the drained net weight.
Note 2: Q&As document adopted in January 2013 clarifies the various options for
indicating the above that can be used on the labels of glazed foods:
https://ec.europa.eu/food/sites/food/files/safety/docs/labelling_legislation_qanda_
application_reg1169-2011_en.pdf (see Q 2.12.2).
Note 3: There is no definition of "glaze", but it is generally taken as referring to a
coating of frozen liquid.
IMPACT: The ℮ mark applies to the nominal quantity, which is regarded as the net
quantity from The Regulation that applies to solid foods in a liquid medium and the
liquid medium. However, the net weight for the glazed foods will just be the weight
of the food (not including the glaze).
A discontinuity arises since the ℮ mark applies on the solid food in the case of
glazed foods, whilst the ℮ mark applies on the total weight of the solid food and the
liquid medium in the case of foods which are contained in a liquid medium.

7 OIML R 79 (2015): Labeling requirements for prepackages.

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Note 4: The terms "net contents" in CODEX STAN 1-1985 "Labelling of

Prepackaged Foods’ and ‘net quantity" of EU food labelling legislation refer to the
product and a liquid medium, if present.

Note 5: The net quantity declaration is required for all foods. The additional drained
net weight declaration is required only for foods which are contained in a liquid
medium as specified in the Regulation. Thus, for foods which are contained in a
different liquid medium, only the declaration of the net weight is required, whilst the
declaration of the drained net weight is voluntary.

1.1 Nominal weight

Quantity of product in a prepackage, including the liquid medium/glaze (see
section 1.4), declared on the label.

Note 1: Annex IX, article 5 of The Regulation mentions the declared net weight.
The declared net weight is taken as the nominal weight.

1.2 Nominal drained weight, nominal drained washed weight and

nominal drained deglazed weight (An)
Quantity of product in a prepackage less the liquid medium/glaze (see section 1.4).

Note 1: Annex IX, article 5 of The Regulation mentions the drained net weight. The
drained net weight is taken as the nominal drained weight.

1.3 Actual drained weight, actual drained washed weight and actual
drained deglazed weight
Quantity of product in a prepackage after equilibrium of solution is established
(where applicable, but not for deglazed weight) and the liquid medium has been
drained according to the test methods in section 3.

Note 1: Glazed seafood: Pre-frozen seafood which is covered with a film of water
so that the frozen film protects the product quality. The actual weight of the seafood
shall be exclusive of the glaze (see section 1.4).

Note 2: In this guide, the term "weight" is used instead of "mass" because "drained
weight" is an internationally recognised term. Because of the uncertainty of the test
procedure, there is no material difference in the value of "weight" and "mass".

1.4 Liquid medium (pouring liquid)

Liquid medium (pouring liquid) is defined as the following products, possibly in
mixtures and also where frozen or quick frozen, provided that the liquid is merely
an adjunct to the essential elements of that preparation and is thus not a decisive
factor for the purchase: water, aqueous solutions of salts, brine, aqueous solutions
of food acids, vinegar, aqueous solutions of sugars, aqueous solutions of other
sweetening substances, fruit or vegetable juices in the case of fruit or vegetables.

Note 1: The definition of liquid medium (pouring liquid) is in accordance with The
Regulation.
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Note 2: The definition of the pouring liquid is equivalent to CODEX General

Standard for the labelling of Prepackaged Foods (CODEX STAN 1-1985), section
4.3.3.

Note 3: Where the application of the definition of packing material of OIML R 87

(2016) leads to confusion, the liquids mentioned in The Regulation and CODEX
STAN 1-1985 may give further specifications.

For the purposes of voluntary declarations of drained weight, the following media
may be used individually or in combination with those listed above: aqueous
suspensions of starches, milk and milk derivatives, fruit or vegetable purees, and
other solid and semi solid mediums such as duck fat or edible oils.

1.5 Batch
The batch comprises all the prepackages of the same nominal quantity, the same
type and the same production run, packed in the same place, which are to be
inspected.

1.6 Tolerable Negative Error (TNE)

The amount by which prepackages may fall below the nominal drained weight,
nominal drained washed weight or nominal drained deglazed weight.

Note 1: The sampling plan in section 2.3 and tolerances used in Table 1 of section
2.2.3 have been taken from The Directive for making-up by weight of certain
prepacked products.

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2 Requirements and sampling plan

Requirements and sampling plan are based on the requirements in The Directive.

2.1 Requirements for batch size

The batch size shall be limited to the amounts laid down below.

When prepackages are checked at the end of the packing line, the number in each
batch shall be equal to the maximum hourly output of the packing line, without
restriction as to batch size.

In other cases the batch size shall be limited to 10 000.

2.2 Requirements for drained weight

2.2.1 The actual drained weight of the prepackages in a batch shall not be less, on
average, than the nominal drained weight (subject to section 2.3.1 of the test
procedure).

2.2.2 Individual prepackages having a negative error of the actual drained weight greater
than the tolerable negative error laid down in Table 1, will be defined as defectives
(subject to section 2.3.2.1 and 2.3.2.2 of the test procedure).

2.2.3 Individual prepackages having a negative error of the drained weight, greater than
twice the tolerable negative error laid down in Table 1, will be defined as non-
conform and may not be marketed (subject to section 2.3.2.3 of the test
procedure).

Table 1: Tolerable negative error of the drained weight

Nominal drained weight Tolerable Negative Error (TNE)

An (g)
As % of An g
5 to 50 9 -
50 to 100 - 4.5
100 to 200 4.5 -
200 to 300 - 9
300 to 500 3 -
500 to 1 000 - 15
1 000 to 10 000 1.5 -

Note 1: The tolerances in Table 1 reflect those recommended in OIML R 87 (2016).

Note 2: Article 12.3 of the WELMEC guide 6.10 (Information on Controls on

Prepacked Product) indicates the metrological requirements by countries
regarding the drained weight.

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2.3 Test procedure (destructive test)

Sample size n = 20 prepackages, drawn at random from the batch, shall be
checked.

2.3.1 Average test

A batch of prepackages shall be considered acceptable for the purpose of this
check if the sample average of the actual drained weight values (𝑥̅ = the sum of
the actual drained weights of this sample or prepackages divided by 20) is greater
than or equal to:

s t
An − = An − 0.64  s
n

In this formula:

An is the nominal drained weight, nominal drained washed weight or nominal

drained deglazed weight of the prepackage,
s is the estimated standard deviation of the actual contents of the batch*,
and,
t is 2.86 (0,995 confidence level of a Student distribution with 19 degrees of
freedom).

* the estimated standard deviation s is calculated using the following

expression:

( x1 − x ) 2 + ( x2 − x ) 2 + ( x3 − x ) 2 + ..... ( x20 − x ) 2
19

The criteria for acceptance or rejection of the average, 𝑥̅ , of a batch of

prepackages are shown in Table 28:

Table 2: Acceptance and rejection criteria

Criteria
Number in Number in
Acceptance Rejection
batch sample

100 or more 20
x ≥ An - 0.640s x < An - 0.640s

8 Based on Directive 76/211/EEC, Annex II, 2.3.3.2.

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2.3.2 Checking the minimum acceptable quantity

Testing for the number of defectives or non-conform units in the batch shall be
carried out in accordance with the single sampling plan shown in Table 39:

Table 3: Single sampling plan

Number of defective units
Number in Number in
batch sample Acceptance Rejection
criterion criterion

100 or more 20 1 2

2.3.2.1 If the number of defective units found in the sample is equal to 0 (zero) or 1, then
the batch shall be considered to be acceptable (see also 2.2.2).

2.3.2.2 If the number of defective units found in the sample is 2 or more then the batch
shall be rejected (see also 2.2.2).

Note 1: If the batch fails to satisfy the requirements of the sampling plan then the
batch will require rectification. Where appropriate, batches may be blended
together or sorted, in order for the requirements of the guide to be met. If this is
not appropriate, then the batch must be disposed through a controlled secondary
outlet and labelled with the revised nominal drained weight, clearly indicating that
the figure declared does not conform to the guide.

2.3.2.3 Non-conform units (see 2.2.3) may not bear the ℮ mark. Packers should be aware
that competent Departments (and customers) may reject batches after finding
one or more prepackages with a quantity less than TU2-limit and/or question the
filling and measuring procedures of the packer.

9 Based on Directive 76/211/EEC, Annex II, 2.2.2.

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3 Procedures for determination of drained weight

3.1 General
3.1.1 Scope and field of application
This procedure is used when checking drained weight, drained washed weight or
drained deglazed weight of prepacked foodstuffs in the range 5 g to 10 kg. The
procedure is based on OIML R 87 (2016).

Based on extensive trials and numerous exchange with the fruits and vegetables
industry, some specific parameters are indicated in this procedure for the
determination of net weight of frozen broccoli florets (see as well footnote 5 and
6).

3.1.2 Location of sampling and testing

Sampling and testing of a batch shall preferably be performed at the packer’s
premises. If this is not possible then, for imported products, sampling may be
performed at the location of import.

Sampling and testing of a batch may be performed elsewhere in the distribution

chain, e.g. wholesale or retail premises.

3.1.3 Conditions for testing

Sampling can be performed at any time.

However, the test shall be performed when, according to the manufacturer, the
product is ready to be consumed, and it is available for sale or supply.

If the product is offered for sale or being delivered for sale, it may be inspected and
must comply.

If the test is to be performed under specific conditions (such as a ’wet area’ or

‘controlled ambient temperature’) the product should be moved to a suitable
location, if necessary.

For product that is not frozen or glazed: Samples that are drawn shall be kept
within the temperature range specified by the packer or between 20 °C to 24 °C
for a period of 12 hours before the determination of drained weight or drained
washed weight is undertaken. For mozzarella, for example, this temperature is
0 °C to 6 °C10.

For frozen or glazed products: Samples shall be kept frozen in a temperature of

18 °C ± 2 °C prior testing to prevent clumping of the product.

Glazed products are products that have a protective layer of ice formed at the
surface of a frozen or ultra-frozen product, which is applied by spraying it with, or

10
Based on the Italian technical specification UNI/TS 11587 (June 2015). Determination of the drained
weight of mozzarella cheese in light brine.

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 WELMEC 6.8, Issue 3: Drained Weight

dipping it into, clean seawater, potable water or potable water with additives, as
appropriate. Although frozen, such glazing shall be removed before determining
the actual weight of the product.

3.2 Apparatus
3.2.1 Sieve
3.2.1.1 Drained weight or drained washed weight
Flat sieve11 with a square mesh of 2,5 mm (nominal wire thickness 1.0 mm).

Note 1: For tomatoes see alternative square meshes in Table 4.

The diameter of this sieve should be 200 mm in the case of containers with a
capacity of 850 ml or less, and 300 mm in the case of containers with a capacity
greater than 850 ml.

Note 2: If the nominal weight of the prepackage is 2,5 kg or more the contents
should, after pre-weighing or pre-taring the sieves, be divided evenly among two
or more sieves of the same dimensions.

3.2.1.2 Drained deglazed weight

Flat sieve13 with a square mesh of 2.5 mm (nominal wire thickness 1,0 mm).

Note 1: A square aperture 2,8 mm (ISO Recommendation R 565) or alternatively

2,38 mm (US No. 8 Standard screen) is appropriate.

Glazed seafood
Use a 200 mm diameter sieve for prepackages with drained deglazed quantities
up to 900 g, and use a 300 mm diameter sieve for prepackages greater than 900 g.

Note 2: The size may need to vary in order to adapt to the size of the item to
deglaze, for example using a 20 x 30 cm sieve for 500 g samples of fish fillets.

Exclusively for frozen shrimps and crabmeat

Use a 200 mm diameter sieve for prepackages with drained quantities up to 450 g
and use a 300 mm diameter sieve for prepackages greater than 450 g.

Note 3: If the drained weight is 2,5 kg or more the solids should, after pre-weighing
or pre-taring the sieves, be divided evenly among two or more sieves of the same
dimensions.

Exclusively for frozen broccoli

Use a standard 200 mm diameter sieve with a small square mesh size of 1 mm
opening (ISO 3310-1 type 200/50) for prepackages with drained broccoli quantities
up to 300 g.

11 ISO 3310-1:2016. Test sieves. Technical requirements and testing. Part 1: Test sieves of metal wire
cloth.
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Use a second sieve with a mesh size of 2,8 mm or another helpful device to ensure
that broccoli florets are retained within the immersed sieve and pushed fully down
under the water.

Note 4: For prepackages greater than 300 g use separate portions up to 300 g and
repeat the process for deglazing, draining and weighing until the whole amount of
contents is reached.

3.2.2 Measurement uncertainty

The expanded uncertainty (k = 2) associated with the results of measurements
determining drained weight should not exceed 0.2 TNE.

Example of sources of uncertainty:

- maximum permitted error (if instrument is verified)
- rounding of indication
- rounding on zero indication (taring of sieve)
- repeatability
- eccentric load
- water and/or product on sieve (not tared)
- water and/or product on sieve (when weighing more than one portion on one
sieve).

3.3 Preparation of the sample

3.3.1 Tare weight
Choose a sieve with the characteristics detailed in section 3.2.1.

Weigh or establish a tare for the clean sieve (weight Pe1).

Note 1: A subsequent weighing of the same sieve should ensure that it is clean
and free of product debris. The sieve does not have to be dry as long as it is
weighed accurately before being used.

Exclusively for frozen broccoli

Weigh the sieve (empty) after immersion in the water bath and 2 min draining at a
17° - 20° angle. Repeat the operation 10 times, and calculate the average “wet
weight” of the sieve (weight Pe1).

3.3.2 Washing, draining (refer to Table 4 for the appropriate method for each product)
and deglazing
The sample shall have attained the appropriate temperature in accordance with
the sampling criteria set out in section 3.1.3.

3.3.2.1 Removal of container contents – drained weight

Open the prepackage and pour the product and liquid medium across the sieve.
Distribute the product and liquid medium over the surface of the sieve but do not
shake the material on the sieve. Carefully invert by hand all the solid product, or
parts thereof, which have hollows or cavities if they fall on the sieve with the
hollows or cavities facing up. Drain the hollows or cavities in soft products (e.g.
apricot caps) by tilting the sieve.
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If the washing step for drained washed weight is not required proceed to 3.3.2.4.

3.3.2.2 Removal of container contents – drained washed weight

There are two methods for the determination of drained washed weight depending
on the product. Both methods can be used for tomato sauce products.

If the medium is oil (higher viscosity), the second method described in CODEX
STAN 94-1981 for canned sardines and sardine-type products, section 7.4, should
be used.

1st method:
Open the package or container and pour the contents carefully across the mesh of
the sieve(s), distributing them over the surface of the sieve, avoiding product
damage. For the more viscous materials it may be necessary to remove the
contents with a spoon and spread them carefully across the mesh of the sieve(s)
but this must be accomplished without product damage.

Remove any residual solid material form the container by rinsing with water at
20 °C ± 4 °C and add these rinsings to the sieve.

Wash the contents of the sieve(s) in a gentle stream of water at 20 °C ± 4 °C with

minimal disturbance to the product until the sauce or other liquid substance have
been removed. Larger items, e.g. sardines or fish fillets, should be turned over,
avoiding product damage, to facilitate this process. Then proceed to 3.3.2.4.

2nd method:
In CODEX standard for canned tuna and bonito (CODEX STAN 70-1981) and
CODEX standard for canned finfish (CODEX STAN 119-1981), and for canned
sardines and sardine-type products (CODEX STAN 94-1981), the procedure for
determination of washed drained weight (for packs with sauces) is different:

i) maintain the container at a temperature between 20 °C and 30 °C for a

minimum of 12 hours prior to examination,
ii) open and tilt the container and wash the covering sauce and then the full
contents with hot tap water (approx. 40 °C), using a wash bottle (e.g. plastic)
on a tared circular sieve,
iii) wash the contents of the sieve with hot water until free of adhering sauce.
Where necessary separate optional ingredients (spices, vegetables, fruits)
with pincers. Incline the sieve at an angle of approximately 17° - 20° and
allow the fish to drain two minutes, measured from the time the washing
procedure has finished,
iv) remove adhering water from the bottom of the sieve by using paper. Weigh
the sieve containing the washed drained fish, and
v) the washed drained weight is obtained by subtracting the weight of the sieve
from the weight of the sieve and drained product.

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3.3.2.3 Removal of contents – deglazed weight [applicable for glazed seafood, frozen
shrimps and crabmeat, for glazed vegetables and with modifications (see
footnotes) especially for broccoli]
The glaze protects the product from contamination, preserves it longer, and also
gives ”good looking” to the product.

Vessel with water: The temperature of the water should be 27 °C ± 1 °C12, and the
amount of water should be equal to at least 8 times the weight of sample taken on
the sieve and of an appropriate temperature for the product (CODEX Standards
may be used as guidance).

Open the package and pour the contents carefully across the mesh of the sieve(s),
distributing them over the surface of the sieve, avoiding product damage. If the
product contains caps or cavities, carefully invert by hand all parts which fall onto
the sieve(s) with the cup or cavities facing upwards. Any solid material adhering to
the container’s internal surfaces may be removed carefully with a spoon or similar
implement and added to the contents of the sieve. Do not shake the material on
the sieve.

Immerse sieve and test sample in the vessel containing the specified quantity of
water until the end-point of melting all glaze is reached13, i.e. all of the added glaze
has been removed and the still-frozen product core remains. It is important that
product is not left in the warm water beyond this point to avoid any thawing of the
core product with attendant "drip loss".

After all glaze that can be seen14 or felt is removed (i.e. when the external surface
of the sample changes from "smooth" or "slippery" to "rough") and the sample
separates easily, remove sieve with sample.

Note 1: If there are significant clumps of product frozen together, this may well
indicate that the product has not been properly stored, and has been subject to
varying temperatures. Such temperature abuse can lead to water migration from
the product and changes in the apparent glaze level. Samples showing such
"clumping" should not be accepted for analysis.

Note 2: There are frozen products without glaze, packed in vacuum, so that the
film of plastic packaging surrounding the product offers protection given by the
glaze.

12 In case of frozen broccoli or similar vegetables with small caves between the florets: temperature
of the water: 35 °C to 39 °C. Moreover, the water in the vessel should be agitated.
13 In case of frozen broccoli or similar vegetables with small caves between the florets:

The recommended deglazing duration in immersion liquid is 180 seconds. To test whether the end-
point of melting all ice is reached:
Remove the visually largest floret and cut them lengthwise in order to examine the presence of ice
crystals. If any ice crystals trapped within the floret head can still be seen, then removal of all applied
glaze cannot be guaranteed and the determination of deglazed net weight is invalid. In such
circumstances, a further sub-sample must be drawn from the original frozen sample and the
complete test repeated but with the immersion time in the bain marie increased by 120 seconds to a
total of 5 minutes.
14 In case of frozen broccoli or similar vegetables with small caves between the florets:

Perform a visual check after cutting the florets.

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3.3.2.4 Draining
Tilt the sieve(s) to an angle of 17° - 20° from the horizontal to facilitate draining.

Allow to drain for 2 minutes from the time at which all the product is on the sieve,
or for the washed and deglazed products 2 minutes from the time the washing or
deglazing ceases. For mozzarella, the product has to drain for 20 seconds15.

3.3.3 Weighing
Reweigh the sieve plus contents (weight Pe2). Calculate the drained quantity, the
drained washed quantity or the deglaze quantity as follows:

P = Pe2 – Pe1

- where:

P is the quantity of the product,

Pe1 is the tare weight of the clean sieve, and
Pe2 is the weight of the sieve plus the product after draining.

Note 1: If the prepackages is greater than the allowed filling amount given in point
3.2.1, repeat the process for deglazing, draining and weighing with the portions
(subsamples) until the whole amount of contents is reached. Add the net weight of
subsamples to get the whole net weight.

Note 2: The measurement uncertainty of deglazing broccoli is larger than the

allowance in the Directive (1/5 TNE). This must be considered when applying the
method.

Note 3: Take into account the uncertainty of procedure when applying the method
for decision. For determination of uncertainty see also reports on investigations of
the methods, if available.

Note 4: All weighing should be recorded with a scale accuracy of less than 1/20
TNE or a display resolution of 0,1 g.

15
Based on the Italian technical specification UNI/TS 11587 (June 2015). Determination of the drained
weight of mozzarella cheese in light brine.
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 WELMEC 6.8, Issue 3: Drained Weight

4 Extent of filling and manner of marking containers

4.1 The methods used for the labelling, presentation (including packaging) and
advertising of prepacked foodstuffs for sale to the ultimate consumer should not
mislead the consumer to a material degree as to, amongst other things, the
quantity of product.

4.2 Under Annex II of Directive 94/62/EEC on packaging and packaging waste,

packaging shall be so manufactured that the packaging volume and weight is
limited to the minimum adequate amount to maintain the necessary level of safety,
hygiene and acceptance for the packed product and for the consumer.

4.3 In order to meet the labelling objective, the nominal drained weight (which includes,
if applicable, the deglazed weight) or the nominal drained washed weight shall be
indicated on the container label, and shall16 be described as "drained weight" or
"drained washed weight" respectively. The indication shall be expressed in gram
(g) or in kilogram (kg) and shall be in the same proximity and the same font and
point size as the nominal weight declared on the container.

Note 1: The quantity may also be stated by number where permitted in domestic
legislation, for example number for glazed oysters.

4.4 In order to meet the presentational and minimum packaging objectives, the drained
weight indicated on the container (nominal drained weight or nominal drained
washed weight) shall comply, on average, with one of the percentages provided in
Table 4, which are expressed as a percentage of the container capacity (see
Annex I of this guide).

Note 2: See "Sources of information" after Table 4 (section 5).

Note 3: The percentages may not be achievable for product with large particle
sizes packed in small capacity cans, e.g. Whole Carrots.

Table 4: Minimum Nominal Drained Weights (expressed as a percentage of the

capacity of the container – glass jars minus 20 ml)
Container Drained
Sieve mesh
Product Capacity Weight Source Method
mm
ml %17
Fruit
Apricots Whole All 46 CODEX Drained 2.5
Apricot Halves – All 54 CODEX Drained 2.5
Heavy Syrup
Apricot Halves – All 55 CODEX Drained 2.5
Light Syrup
Broken Mandarin All 58 CODEX Drained 2.5
Segments
Chestnuts ≥ 300 60 CODEX Drained 2.5
Chestnuts < 300 55 CODEX Drained 2.5

16Drained washed weight is not legally required (see scope of this document).
17This percentage is calculated from the weight of water the container will hold. This percentage may not
be attainable for large products packed in small quantities.
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 WELMEC 6.8, Issue 3: Drained Weight

Container Drained
Sieve mesh
Product Capacity Weight Source Method
mm
ml %17
Fruit Cocktail All 60 CODEX Drained 2.5
Grapefruit Segments All 50 CODEX Drained 2.5
Mandarin Oranges All 56 CODEX Drained 2.5
Sweet Orange All 50 CODEX Drained 2.5
Pummelo All 40 CODEX Drained 2.5
Mangoes All 50 CODEX Drained 2.5
Morello Cherries with All 53 CODEX Drained 2.5
Stones
Morello Cherries All 53 CODEX Drained 2.5
without Stones
Peach Halves/Slices All 57 CODEX Drained 2.5
– Heavy Syrup
Peach Halves/Slices All 59 CODEX Drained 2.5
– Light syrup
Pears Whole – All 46 CODEX Drained 2.5
Containers ≤ 425 ml
Pears Whole – All 50 CODEX Drained 2.5
Containers > 425 ml
Pears Other variants All 46 CODEX Drained 2.5
– Containers ≤ 425
ml
Pears Other variants All 53 CODEX Drained 2.5
– Containers > 425
ml
Pears Diced – All 50 CODEX Drained 2.5
Containers ≤ 425 ml
Pears Diced – All 56 CODEX Drained 2.5
Containers > 425 ml
Pineapple Crushed All 63 CODEX Drained 2.5
Pineapple Other All 58 CODEX Drained 2.5
variants
Plums Whole All 50 CODEX Drained 2.5
Plums Halves All 55 CODEX Drained 2.5
Raspberries All 37 CODEX Drained 2.5
Strawberries All 35 CODEX Drained 2.5
Sweet Cherries with All 53 CODEX Drained 2.5
Stones
Sweet Cherries All 53 CODEX Drained 2.5
without Stones
Tomatoes Whole All 50 CODEX Drained 11.2
Tomatoes Chopped All 50 CODEX Drained 4.75
Tropical Fruit Salad All 50 CODEX Drained 2.5
White Heart Cherries All 53 CODEX Drained 2.5
with Stones
White Heart Cherries All 53 CODEX Drained 2.5
without Stones

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 WELMEC 6.8, Issue 3: Drained Weight

Container Drained
Sieve mesh
Product Capacity Weight Source Method
mm
ml %17
Vegetables, Cereals
and Pulses
White peeled All 59 CODEX Drained 2.5
asparagus (whole,
short)
White unpeeled All 57 CODEX Drained 2.5
asparagus
Green asparagus All 50 CODEX Drained 2.5
Asparagus other All 58 CODEX Drained 2.5
types of presentation
Carrots Baby Whole All 62.5 CODEX Drained 2.5
Halves
Carrots Lengthways All 52 CODEX Drained 2.5
portion
Carrots Strips, All 56.5 CODEX Drained 2.5
Quarters, Pieces,
Rounds, Chunk or
Pieces
Carrots Diced All 62.5 CODEX Drained 2.5
Carrots Whole All 57 CODEX Drained 2.5
Gherkins Whole All 53 CODEX Drained 2.5
(fresh pack)
Gherkins Whole All 55 CODEX Drained 2.5
(cured)
Gherkins Sliced All 55 CODEX Drained 2.5
(fresh pack)
Gherkins Sliced All 57 CODEX Drained 2.5
(cured)
Green / Wax Beans All 50 CODEX Drained 2.5
Whole
Green / Wax Beans All 50 CODEX Drained 2.5
Shoestring, Sliced
lengthwise, French
style
Green / Wax Beans All 52 CODEX Drained 2.5
Other presentations
Mixed Pickles All 50 CODEX Drained 2.5
Mushrooms Whole All 53 CODEX Drained 2.5
Mushrooms Sliced All 53 CODEX Drained 2.5
Mushrooms All 53 CODEX Drained 2.5
Chopped
Mushrooms in water, All 53 CODEX Drained 2.5
brine and/or exuded
juices; vinegar; wine
and oil packs
Mushrooms in Sauce All 27.5 CODEX Washed 2.5
Onions (pickled) All 50 CODEX Drained 2.5
Hearts of palm All 50 CODEX Drained 2.5

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 WELMEC 6.8, Issue 3: Drained Weight

Container Drained
Sieve mesh
Product Capacity Weight Source Method
mm
ml %17
Hearts of palm Other All 52 CODEX Drained 2.5
Styles
Green Peas – Extra All 66 CODEX Drained 2.5
small, very small and
small
Green Peas – All 62.5 CODEX Drained 2.5
Medium and large
Green Peas – Not All 59 CODEX Drained 2.5
graded
Red Cabbage All 45 CODEX Drained 2.5
(pickled)
Sweet Corn All 61 CODEX Drained 2.5

Fish, Meat and

Others
Sardines in Oil All 70 EEC STD Drained 2.5
Sardines in Brine or All 70 EEC STD Drained 2.5
Water
Sardines in Tomato All 65 EEC STD Washed 2.5
Sauce
Tuna Steak in Oil All 65 EEC STD Drained 2.5
Tuna Steak in Brine
All 70 EEC STD Drained 2.5
or Water
Tuna Chunks in Oil All 65 EEC STD Drained 2.5
Tuna Chunks in
All 70 EEC STD Drained 2.5
Brine or Water
Tuna Flake in Oil All 65 EEC STD Drained 2.5
Tuna Flake in Brine
All 70 EEC STD Drained 2.5
or Water

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 WELMEC 6.8, Issue 3: Drained Weight

5 Sources of information

1. Codex Alimentarius Standards (CODEX). Please check if CODEX standards have

been updated since publication of this guide.
2. Council Regulation (EEC) 2136/89 of 21/06/1989 laying down common marketing
standards for preserved sardines.
3. Council Regulation (EEC) 1536/92 of 09/06/1992 laying down common marketing
standards for preserved Tuna and Bonito.
4. Commission Regulation (EC) No 1010/2001 of 23/05/2001 concerning the
minimum quality requirements for mixed fruit under the production aid scheme.

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 WELMEC 6.8, Issue 3: Drained Weight

Annex 1 Minimum nominal drained weight

This is expressed as a percentage of the container capacity.

A.1 Capacity of a container (container volume)

A.1.1 The basis for the determination should be calculated on the weight of
demineralized water at 20 °C which the closed container will hold when completely
filled.

A.1.2 Open Top Cans

The determination is to be carried out in accordance with EN/ISO 90-1:1999 Light
gauge metal containers. Definitions and determination of dimensions and
capacities. Part 1: Open top cans.

A.1.3 Glass Containers

The determination is to be carried out in accordance with the method for brimful
capacity detailed in "Determination of Water Capacity of Containers" CAC/RM 46-
1972 last amended 2002. The basis for the determination should be calculated on
the weight of demineralized water at 20 °C which the closed container will hold
when completely filled less 20 ml.

Note 1: This CODEX document assumes that the density of water at 20 °C is 1

g/ml to calculate an approximation of the volume.

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 WELMEC 6.8, Issue 3: Drained Weight

Annex 2 Contact Details for Competent Departments

Responsible for Compliance with the Metrological
Requirements of Drained Weight
Up to date information about contact details for Competent Departments is to be
found at www.welmec.org.

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